If you have been reading my blog for a while now, you would probably know that the husband and I love trying out local vegetarian dishes wherever we travel to. We are suckers for exploring the foods popular at various destinations. We often bring back local ingredients (and sometimes recipes) from the places we visit, and using them in our home kitchen. This Kashmiri Black Moth Daal Khichdi that I’m going to write about today, is one such instance.
In the heart of what is known as ‘Old Srinagar’, in an area called Nowhatta, there stands a majestic specimen of Mughal-era architecture called the Jamia Masjid. We had a lovely time walking around the mosque, trying to fit the beautiful architecture into frames on my camera, from different angles. It was also a treat checking out the various little shops around the mosque, selling spices, apple chips and cockscomb and walnuts and different ingredients indigenous to Kashmir, clothes, tea sets, shoes and cutlery, among other things. It was at one of these little stores that I came across the Kashmiri black moth daal. I absolutely had to pick up some, to cook with later. From these shops, I also bought some beautiful Kashmiri ver masala and dried mint, all of which I have used in this Kashmiri Black Moth Daal Khichdi.
The black moth daal from Kashmir is packed with various nutrients, and has an earthy taste to it. The Kashmiris typically use these lentils to make daal or cook it in combination with meat or vegetables. I decided to use them in this Kashmiri Black Moth Daal Khichdi, a one-pot meal that is awesomely delish, very easy to make yet full of flavour.
Here’s how I made this Kashmiri Black Moth Daal Khichdi.
Ingredients (serves 4):
- 1 cup rice
- 1/4 cup Kashmiri black moth daal
- Salt to taste
- 1/2 teaspoon turmeric powder
- A small piece of Kashmiri ver masala
- 4 green chillies
- 1 medium-sized onion
- 1/4 cup shelled green peas
- 1 small capsicum
- 6-7 beans
- 2 medium-sized tomatoes
- 5-6 cloves garlic
- A 1-inch piece of ginger
- 1 tablespoon oil
- A few stalks of fresh coriander leaves
- 1 tablespoon dried mint
1. Soak the Kashmiri black moth daal for about 20 minutes in warm water. When done, drain out the excess water and keep aside.
2. Peel the ginger and garlic. Grind them to a paste in a mixer. Keep aside.
3. Chop the onion length-wise. Peel and chop the carrots into batons. Remove strings from the beans and chop into batons. Chop the capsicum into cubes. Chop the tomatoes and coriander finely. Slit the green chillies length-wise. Keep aside.
4. Mix the Kashmiri ver masala in a little water, until completely dissolved. Keep aside.
5. Wash the rice well under running water, a couple of times. Drain out all the excess water. Keep aside.
5. Heat the oil in a pressure cooker bottom. Add in the chopped onions, carrot, beans and capsicum, the shelled green peas, and the ginger-garlic paste. Mix well. Saute on high flame for a minute or so.
6. Now, add the washed and drained rice and Kashmiri black moth daal to the pressure cooker.
7. Add in 3.5 cups of water, as well as salt to taste, the ver masala paste, the chopped tomatoes, turmeric powder and the turmeric powder. Mix well. Taste the water and adjust seasonings as needed.
8. Close the pressure cooker and put the whistle on. Pressure cook on high flame for 3 whistles. Let the pressure release manually.
9. When all the pressure has gone down, open the cooker and fluff up the khichdi. Mix in the dried mint and the finely chopped coriander.
10. Serve the Kashmiri Black Moth Daal Khichdi with plain curd or raita of your choice.
- I used Sona Masoori rice to make this khichdi. You can use any other type of rice you want to.
- Adjust the quantity of water, depending upon how grainy or soft you want the khichdi to be.
- If you don’t have dried mint powder, you can add in a few torn leaves of fresh mint to the rice while pressure cooking it.
- The Kashmiri black moth daal imparts a lovely earthy flavour to this khichdi. If you don’t have any, though, it can be replaced with whole masoor daal – soak it the same way for about 20 minutes and then add it to the pressure cooker.
- The Kashmiri ver masala is a mix of 60-70 ingredients, including oil, Kashmiri red chillies, garlic, shahjeera and cockscomb. I would not suggest omitting this or using any other masala in place of this, as it would alter the taste of the dish.
- Adjust the quantity of green chillies and Kashmiri ver masala you use, depending upon how spicy you want the khichdi to be.
Do try out this Kashmiri Black Moth Daal Khichdi, too! I’d love to hear how you liked it!